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However, the creaminess of the cheese is drowned out by the flavour of the reds’ tannins – the bitter compounds squeezed from the seeds, skin and stalks of the grapes.

So to best enjoy the cheeses’ flavours – and to avoid effectively wasting your money - experts say hosts should broaden their horizons.

Stephen Williams, the founder of The Antique Wine Company, which has provided wine for US presidents, said: “Basically, you should never have any kind of creamy cheese with red wine. It’s just a no-no.

“But the matching issue is wider than that: white wines generally go better with almost every type of cheese.”

The sweeter styles of white wine, such as Sauternes, pair best with blue cheese such as Roquefort as the drink enhances its saltiness, he said.

The pleasantly acidic taste of a German Riesling offers a counterpoint to the tangy nuttiness of a Parmigiano-Reggiano, while the “grass” or “mineral” flavours of French Sauvignon blanc, such as Pouilly-Fume or Sancerre from the Loire Valley, can also deliver beautiful flavours when matched with goat’s cheese.

However, the bolder, more melon-like flavours of Sauvignon from South America or New Zealand tend to be too strong for this effect.

Whites which have been oaked – left in oak barrels to absorb the wood’s flavour – should generally be avoided with cheese, he said.

To truly get the best from a diverse cheeseboard, hosts should serve a range of wines to accompany it, Mr Williams recommends.

Susy Atkins, a wine writer, demonstrated the best matches at recent tasting.

She said: “A big tannic red simply doesn’t go with a soft, creamy cheese. The balance and texture is all wrong. Successful cheese and wine matching is all about balance. It is not about contrast.

Experts say that dining habits should also change to serve whites with foods traditionally associated with red wine and the other way around.

For example, Riesling also makes a good match for game such as venison and wild boar, while sea bass is complemented by Pinot noir from Burgundy or New Zealand.

And informal research by Decanter magazine recently concluded that turkey was best complemented by white Burgundy.

If you decide you must serve a red wine with the cheese course, the experts warn you should invest in an older, and usually more expensive, wine such as a Rioja of at least five years old, as time will have softened the flavours of the tannins, but it will still need to be served with a strong cheese such as Cheddar.

Port and Stilton should remain on the menu, they say, but instead of the widespread ruby ports, diners should try the lighter tawny ones.

MATCHING GUIDE

Riesling with hard, salty cheese such as Parmigiano Reggiano

Sauvignon blanc with goat’s cheese such as Chabichou

Gewurztraminer with intense creamy cheese such as Mignon Maroilles

Sauternes, Tokaji, Suduiraut or Vendange Tardive with blues such as Roquefort